Zucchini Soup Recipe

1. In a stockpot over medium heat, add the olive oil and saute the garlic until golden. Add the onion and saute until translucent.
   
   
2. Add the zucchini and potato and saute for about 5 minutes.
   
   
3. Add the basil, thyme, rosemary and peppercorns and toss for 1 minute.
   
   
4. Add water and stock cube and bring to boil, lower heat, cover and simmer until the zucchini and potato are soft. When cooked, remove from heat.
   
   
5. Puree hald the soup in the food processor or blender in batches.
   
   
6. Return to cooking pot, add milk and bring just to boil, but do not boil.
   
   
7. Add soy sauce and stir well.
   
   
8. Adjust seasoning to taste, garnish with chopped parsley and serve.
   
   

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in dietary fiber High in manganese High in magnesium High in phosphorus High in potassium High in riboflavin High in vitamin A Very high in vitamin B6 Very high in vitamin C

Bad points High in sodium High in sugar